Rice|with mushrooms




350 g of Arborio rice
300 g fresh porcini mushrooms
1 l vegetable broth
80 g of butter
1/2 glass of dry white wine
1 tuft of parsley
40 g of grated parmesan cheese
1 tablespoon extra olive oil

Carefully remove the dirt from the porcini mashrooms by rubbing them with a damp rag; cut off the end of the stems with a knife; slice them lengthwise.
Melt half the butter and extra-virgin olive oil in a saucepan; add the mushrooms, cook them for 5 minutes while stirring occasionally and finally scoop them out with a slotted spoon and place them on a plate.
Add the remaining butter to the mushroom stock and when it has melted, pour in the rice and let it toast 4 minutes while stirring. Add the wine and let it evaporate. Add a ladleful of boiling broth and stirring often cook the rice, pouring more broth only when the previous one has been completely absorbed. After 10 minutes add the cooked porcini mushrooms, the washed, dried and finely chopped parsley to the rice;
Stir and add salt if needed.
Cook for another 5-6 minutes add grated grana cheese, turn off the heat and cover.
Let it rest for 2 minutes before serving.

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